SRH Roast Duck with Potatoes, Figs and RosemaryFeatured by Dragonette Cellars in the Platinum Wine Club.
Tender meat and succulent flavors lend this dish 5 stars in our book! The figs bring a sweeter element to the recipe and balance perfectly with the duck and potatoes. Pair this with the Dragonette 2014 Pinot Noir.Yield: 8
Prep Time: 30 Minutes
Cook Time: 60 Minutes
• 2 5-pound whole Pekin Ducks
• 2 large Onions, quartered
• 1 bunch large Rosemary, divided
• Kosher Salt and freshly ground Black Pepper
• 3 pounds small Yukon Gold Potatoes, peeled
• 2 pints fresh Black Mission or Turkish Figs, halved
Sourcing your Duck:
Pekin (also known as Long Island) duck is the most common variety for whole ducks, and their size makes them great for roasting. Many purveyors stock these birds frozen, so pick them up a day or two before cooking so they can defrost.
Preheat oven to 425°. Start with preparing the Duck, place breast side down and score fatty areas along backs and thighs with a paring knife (be careful not to cut into flesh). Turn the Ducks over and score the fat, concentrate mainly on breasts extending to tops of legs. Poke a few holes around extra-fatty areas of cavity.
Stuff Ducks with the Onions and all but 4 sprigs Rosemary; Salt and Pepper to taste (much of the seasoning will melt away as the fat renders).
Place Ducks, breast side down, in a large roasting pan; pour in ½ cup water. Roast, rotating pan occasionally, until Duck fat starts to render, water is evaporated, and skin is golden brown, about 40 minutes. Remove pan from oven and transfer Ducks to a serving platter or baking dish. Carefully pour rendered fat into a heatproof measuring cup.
Toss Potatoes and ¼ cup Duck fat in roasting pan (save remaining fat for another use); season with salt and pepper to taste. Place Potatoes around the perimeter and return ducks to pan, breast side up. Roast until the Potatoes and dark meat are tender and an instant-read thermometer inserted into breasts registers 155°, 50–60 minutes. Transfer Ducks to a cutting board; let rest at least 10 minutes before carving.
Meanwhile, add Figs and remaining 4 Rosemary sprigs to pan; toss well. Roast until Figs are soft and juicy, 5–8 minutes. Serve the Duck with the Figs and Potatoes. Pairs extremely well with Dragonette 2014 Sta. Rita Hills, Pinot Noir.